Tofu Kabobs with Cherry Barbecue Sauce

Serve these kabobs with warmed hot-dog rolls to soak up all the tangy sauce. If you're using wooden skewers, be sure to pre-soak them 30 minutes in cold water to keep them from burning.

SERVINGServings

Ingredients

2 16-oz. pkg. extra-firm tofu, cubed

1/3 cup orange juice

1 tsp. cornstarch

2 1/2 Tbs. vegetable oil

1 medium shallot, finely chopped

2/3 cup cherry preserves

1/4 cup ketchup

1/4 cup cider vinegar

1/4 tsp. cayenne pepper

1/8 tsp. ground coriander

8 hot dog rolls, optional

Preparation

1. Place tofu on paper towels, and cover with another layer of towels. Set dinner plate on top, and put 2 cans on plate. Let stand 15 minutes, then pat tofu dry.

2. Whisk together juice and cornstarch in bowl. Warm 1/2 Tbs. oil in saucepan over medium-low heat. Add shallot and sauté 3 to 5 minutes, or until softened. Stir in preserves, ketchup, vinegar, cayenne, coriander and orange juice mixture, and bring to a boil. Simmer 10 to 12 minutes, or until sauce is glossy, stirring frequently. Season to taste with salt and pepper.